Roasted chicken stuffed inside a baguette and slathered with basil mayo. Annoyingly irresistible.
Bone-in chicken is roasted low and slow until meltingly tender, then scattered with baby new potatoes, fresh artichokes, and asparagus. Served over a bed of baby arugula and topped with a sauce made of ramps–the king of spring–this is the ultimate way to celebrate the season!
Whether you’re vegetarian or not, you’ll find this totally satisfying. It’s a pretty quick and easy vegetarian meal that’s not only delicious but it’s also pretty “healthy” (if you’re into that).
Soft and sweet roasted acorn squash is the perfect contrast to crunchy, bitter radicchio. Studded with grilled slabs of halloumi cheese and bejeweled with pomegranate seeds, it’s perfect balance on a plate. Better yet, you can easily up the quantities of everything for a light side at the holidays that’s still seasonably filling.
Sweet butternut squash get the autumn treatment with fresh sage and a roasted lemon dressing for this fabulously fall flavored salad.